Directions

Preheat oven to 425 degrees F (220 degrees C).

In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.

Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Footnotes

Most Helpful Positive Review

Jun 06, 2008

So yummy! There wasn't even a crumb left over. I would have given this 5 stars but I added additional spices to the mayo mixtures....thyme, rosemary, oregano, and dried parsley for color. It was so moist, so tender, and so fast! I made mine on top of a wire rack on a cookie sheet, and then flipped them for the last 5 minutes so that it would be crispy all the way around. Delicious! I can't wait to try it with Kraft Dijonaise instead of mayo for a little less fat and more flavor.
*edit*
I think it's a MUST to cook this on a wire rack and flip at the end....we didn't do this the second time I made it and it was a soggy mess on the bottom.

Most Helpful Critical Review

Nov 01, 2011

it's a good recipe but i don't think mayo is the best ingredient to dip the chicken in. Mayonnaise as u know is an emulsion of mustard, oil and egg yolk; so when it is heated it seperates and the oil oozes away making the bread crumbs moist and non crispy. try replacing the mayo with just eggs or egg-mustard dip.

WOOT WOOT ! lol. I did make some minor changes that i think helped make this dish 5 stars. Try using crushed croutons instead of the Italian bread crumbs. It made it that much more crunchier! Use chicken tenderloins, that way the chicken crunches up better. I also cooked it on a pampered chef stone! YUMM, I loved this and will make it several times a month.

This is such a great recipe! My Mom used to make this all the time when I was a kid. I usually go an egg wash, but I thought I'd give the mayo a try just for old times sake and to see what my husband thought. I added more seasoning to my bread crumbs (parsley, oregano, basil, rosemary) and used Hellman's light mayo and light Parmesan cheese. I sprayed the bottom of the baking dish with Pam so nothing would stick and these came out moist and delicious - perfect with a side of twice baked potates and a salad.

I followed the recipe exactly and this came out really, REALLY good! I almost didn't try this b/c I hate the taste of mayo and parm cheese but since others said you couldn't taste them I decided to give it a try. They were right... I didn't taste either one of them at all! I used this to make chicken parmesam (sp?) and my husband LOVED this! My only suggestion is if you have really thick breasts to either cut them in half or pound them down. I think this would of been even better/crisper if the chicken was thinner. My breasts must of been on Steriods b/c they were HUGE! LOL I did use the suggestion to cook it on a cookie rack (on a covered cookie sheet)and I turned each breast 5 mins before they were done to crisp the bottem as well and that worked good... I'll probably do that every time now. And now I'll probably try the other suggestions for adding different spices and maybe using real garlic since I always have fresh garlic on hand. Thanks for the recipe.. This was so much better than using store bought breaded chicken patties!

This recipe was so darn easy to make, and the chicken was so moist and tender, and delicious - my family love it, and since it's easy to make this recipe is a keeper.
I was concerned that using mayo would make this a greasy dinner, but no way, it was not. I just wiggled the chicken, both sides, in the mayo mixture, then into the bread crumbs. I covered mine in a 9x13 glass baking dish for the first 15 minutes of cook time, then I cooked another 10 minutes uncovered, then I actually turned on the broiler for five last minutes.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.